Cookbook

Pasta al Limone

from Journal
curated by

Ingredients

  • 1 lb spaghetti
  • 4 tbsp beurre
  • 1 echalotte, minced
  • 1/4 cup c-a-f
  • 1/4 cup parmesan
  • 2 tsp citron, zeste
  • 1/4 cup citron (2), jus
  • 1/2 tsp poivre
  • 2 Tbsp basilique, chopped, ou persil
  • 1 clove ail, minced

Instructions

Cook pasta until al dente. Reserve 1 1/2 cup cooking water, then drain pasta and set aside.

Heat butter in empty pot until shimmering. Add shallot and garlic and cook until softened, about 2'. Stir in cream and 1 cup cooking water and bring to a simmer. Cook for 2'.

Off heat, add pasta, parmesan , lemon zest and juice, pepper and toss to combine, tossing frequently and adjusting the consistency of sauce with remaining reserved cooking water. Stir in basil.

Serve with parmesan.

Notes